How long does homemade loquat dew last? How do you make it?

Under normal circumstances, if you make loquat dew at home, you don't need to put preservatives and additives, so the storage time of loquat dew is relatively short, under normal circumstances, if the room temperature is more suitable, it can be placed for a month, if it is put into the refrigerator for refrigeration, it can be stored for 2 or 3 months, and you must pay attention to sealing in the process of storage, so as to avoid mold. The method of making loquat dew is also relatively simple, after cleaning the loquat, peeling and shelling, there will be a white film in the pulp, and the taste will be better after removal. The casserole needs to be cleaned in advance, put the freshly processed pulp into the casserole, add an appropriate amount of water, boil for an hour over medium-low heat, wait until the juice boils out, then add an appropriate amount of old rock sugar, you can also add an appropriate amount of Chuanbei powder, and then boil for an hour over low heat.

The process of boiling loquat dew is not particularly complicated, but it is also necessary to grasp the amount of ingredients, if there are conditions at home, putting in Chuanbei powder can also make the taste of loquat dew richer, but if not, put in the old rock sugar, you must pay attention to the heat and boiling time, so as to be able to make authentic loquat dew. <>

In the process of selecting loquats, it is also necessary to choose loquat with better quality, so as to prolong the time of loquat dew. Store the boiled loquat dew in a clean glass bottle, and the lid must be tightened so that there can be no air leakage. When eating loquat syrup, you can use a clean spoon to scoop a spoonful into a cup and brew it with hot water.

When the weather is relatively dry, most of the people will have an uncomfortable throat, and drinking a glass of loquat water at this time can also moisten the lungs. Different people will have certain differences in the process of making loquat dew, so there will be changes in taste and storage time, and in the process of storing loquat dew, you must pay attention to the change in temperature.

Under normal circumstances, if it is well maintained, it can be left for a month; First of all, remove the skin and core of the loquat, then mash the pulp, put it into the pot and then add an appropriate amount of sugar, then add a little water, boil the loquat and sugar in the pot, then add the appropriate amount of Chuanbei powder, and then continue to boil, after boiling for two hours, add an appropriate amount of sugar, and wait until it is boiled to a very thick state You can turn off the fire, and you can put the loquat dew into the bottle.

I think homemade loquat dew can be stored for a month or so; When we make loquat dew, we first wash the loquat and then take out its core, then put the loquat pulp into a crusher and break it, then put the broken pulp into the pot, add boiling water and boil for 20 30 minutes, and then filter the boiled juice and then seal and preserve.

It can be left for a month. Clean the loquat flowers and leaves, put them in a pot and boil them for 6 hours, then filter them, add old rock sugar, and continue to boil. Boil until viscous and you're done.

1. It is recommended to use a small glass bottle to hold the good loquat paste when preserving the loquat, and it is also very convenient to take it, do not use a large bottle, because the large bottle is easy to dust into too much air, which will cause the loquat paste to deteriorate easily.

2. Because loquat paste contains perishable animal protein, and it generally takes about a month to finish, attention should be paid to quality and mildew prevention during the taking period. Loquat paste should be stored in a cool, ventilated and dry place, and can be refrigerated in the refrigerator if there is a refrigerator at home; When taking loquat ointment, the action should be fast, to avoid water droplets caused by temperature differences, the spoon of the medicine must be dry and dry, to avoid the entry of raw water, and the spoon is best fixed and dedicated; It is also important to store the paste in a container, such as a porcelain or glass jar, and never a metal container to avoid chemical reactions.

The boiling method of loquat dew is as follows:

Operating materials: loquat meat, rock sugar, Sichuan shellfish.

1. Wash, peel and core the loquat.

2. Put all the ingredients into a mixer and break them.

3. Pour into the pot and cook slowly over low heat, stirring with a spatula from time to time to prevent sticking to the pan.

4. Cook until the middle is bubbly and viscous, and the refrigeration taste is better.

How to choose loquats:

1. Look at the color: choose loquat with golden peel. Because the golden loquat is ripe, and the golden peel also means that there is enough light, and it also means that the taste will be good.

2. Look at the shape: choose an ellipsoidal loquat. The ellipsoidal loquat means that the flesh is richer, and it stores more sugar and water, making it more delicious to eat.

3. Look at the size: choose loquat with thinner branches. Loquat fruits, which usually grow on thicker branches, have large pits and less pulp, resulting in not many edible parts.

4. Look at the peel: choose loquat with fluff on the peel. The fact that there are hairs on the peel indicates that the loquat has not been picked for a long time, and the hairs have not been lost due to long-term storage.

5. Look at the navel eye: The shape of the loquat navel eye is close to a five-pointed star. If the navel eyes are gathered into a point, the taste of sweet wang skin will be poor, and the juice will be less and the taste will be light. In addition, if the middle part of the loquat is bulging, it means that the flesh is very full.

1. It is recommended to use a small glass bottle to hold the loquat paste hall when preserving the loquat ointment, and it is also very convenient to take it.

2. Because loquat paste contains perishable animal protein, and it generally takes about a month to finish, attention should be paid to quality and mildew prevention during the taking period. Loquat paste should be stored in a cool, ventilated and dry place, and can be refrigerated in the refrigerator if there is a refrigerator at home; When taking loquat paste, the action should be fast, to avoid water droplets caused by temperature differences, the spoon of the medicine must be dry, to avoid raw water entering, the spoon is best fixed and dedicated; It is also important to store the paste in a container, such as a porcelain or glass jar, and never a metal container to avoid chemical reactions.

The method of making loquat dew is as follows. 1. Pick fresh loquat leaves.

Use fire to burn off the fluff on the loquat leaves, but don't burn the loquat leaves, just take it lightly from the fire, soak the loquat leaves together with clean water, and brush the front and back of the soaked loquat leaves with a soft brush.

2. Drain and set aside, wash the pot, add water, pour the cleaned loquat leaves and loquat pulp into the pot, boil for ten minutes, take out the loquat leaves and throw them away, and boil over low heat.

3. At this time, there will be some white foam floating on the water of the pot, beat the white foam, and crush the loquat pulp with a spatula until the pulp is all melted, and the juice in the pot will become orange-red.

Finish. 4. In the last step, add the rock sugar and continue to boil until the rock sugar is melted.

1. Clean up the loquat flowers and leaves and put them in a pot and boil for five to six hours.

2. After the boiling is completed, take it out, filter the juice, and then add the old rock sugar to continue boiling.

Unlike most fruit trees, loquat blooms in autumn or early winter, and the fruit matures from spring to early summer, earlier than other fruits. The flowers of loquat are white or yellowish, have five petals, about 2 cm in diameter, and are arranged in bunches of five to ten flowers, which can be used as a nectar source crop.

1. Materials used to make loquat dew.

Loquat with leaves is 500 grams, and rock sugar is 30 grams.

2. How to make loquat dew.

Step 1: Pick the loquat leaves from the loquat first, clean them and set aside.

Step 2: Clean the loquat, remove the core part, put the loquat core into a crusher and break it for later use.

Step 3: Chop the loquat core loquat leaves into pieces and put them in a pot, add just over the amount of water, and boil for half an hour.

Step 4: Strain the loquat juice from the pot and set aside.

Step 5: Put the loquat pulp into a blender and blend it into loquat puree.

Step 6: Put the pulp puree into the pot, add the loquat juice that was strained before boiling and heat together, stirring while heating.

Step 7: Add rock sugar and simmer over low heat until the loquat water has collected the juice and slowly takes on a paste-like appearance.

Step 8: Put the honey in the pot, stir well and let it cool, and you can make a delicious loquat syrup.

Wash the epidermis with water first.

Peel and core loquats.

Put the peeled loquat in a pot and simmer for an hour.

Strain the loquat fruit with gauze, leaving only the juice.

Add the rock sugar and simmer for an hour.

Bottle and save!

The 5 steps to make fresh loquat dew are as follows:

1. 7 kilograms of loquat, 50 grams of Chuanbei, 250 grams of white sugar.

2. Peel, core and wash fresh loquat.

3. Mash the loquat meat until it is juice-like, then put the loquat meat in gauze and squeeze out the loquat juice.

4. Pour the loquat juice into the pot, boil until slightly boiling, and remove the white suspended matter floating in the pot.

5. After about an hour, when there is no longer white suspended matter in the pot, you can pour in the Chuanbei juice mixed with boiling water. After a little boil for 10 minutes, pour the white sugar. Stir constantly, and wait until the loquat juice is slightly thick before bottling.

Loquat is a plant of the Rosaceae family, native to southeastern China, named for the shape of the leaves that resemble a pipa instrument, and its flowers can be used in medicine. The loquat tree is 3 5 meters high, the leaves are large and long, thick and hairy, oblong, like a pipa, and it is called "the one who has the qi of the four seasons in the fruit tree".

Method steps.

Pick fresh loquat leaves and burn the fluff off the top of the loquat leaves over the fire, but don't burn the loquat leaves, just gently take them from the fire. Soak the loquat leaves together with clean water.

The practice of loquat dew.

With a soft bristle brush, brush the front and back of the soaked loquat leaves. Drain and set aside.

The practice of loquat dew.

The practice of loquat dew.

Wash the loquats, peel and remove the pits.

The practice of loquat dew.

Wash the pot, add water, pour the cleaned loquat leaves and loquat pulp into the pot, boil for ten minutes, take out the loquat leaves and throw them away, and boil over low heat.

The practice of loquat dew.

At this time, there will be some white foam floating on the water of the pot, and the white foam will be removed, and the loquat flesh will be crushed with a spatula until the pulp is all melted, and the juice in the pot will turn orange.

The practice of loquat dew.

The practice of loquat dew.

Add the rock sugar and continue to boil until the rock is syrup.

The practice of loquat dew.

Loquat dew is done, there is no ***, there is a cough to treat cough, and there is no cough to prevent coughing.

The practice of loquat dew.

end precautions.

The amount of water added should be added according to the amount of loquat pulp, and the water should be just submerged over the loquat leaves and pulp.

Rock sugar should be added according to your taste.